EASY LEMON PIE
I've had this one-bowl lemon pie recipe for years. It's my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. -Glenna Tooman, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
Nutrition Facts : Calories 475 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 197mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.
EASY AS PIE - LEMON PIE - 5 INGREDIENTS
WOW, I grew up on this as a kid and never knew how easy it was to make. one bite and you'll see why. I begged my mom to make it ever year for the holidays.
Provided by fruity pebble
Categories Pie
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- mix egg yolks, milk, juice into large bowl.
- Mix all together until creamy.
- Add a few pinches of cream tartar to make it set nice. (not enough will make it runny.)
- Pour into your pie dish and refridgerate!
- Depending on the size of your crust, you may need to use more sweetened condensed milk to fill the pie up. I usually use 1 can, + 1/2 can. I always let mine set overnight. You can top it with anything you wish like whipped cream, or lemon wedges for garnish. I give one to each of my neighbors as sweet gifts. I promise you will love it!
Nutrition Facts : Calories 170.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 79, Sodium 64.6, Carbohydrate 26.6, Sugar 26, Protein 4.6
EASY LEMON PIE
A short and easy recipe for lemon icebox pie.
Provided by Nancy D.
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
- In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g
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EASY LEMON PIE WITH CONDENSED MILK (LEMON ICEBOX PIE)
From easyanddelish.com
Ratings 6Calories 478 per servingCategory Dessert
- For the pie crust: Preheat the oven to 350º F (about 180º C). Grease a 10-inch (25.4 cm) non-stick springform pan pan with unsalted butter or lightly spray with a non-stick vegetable spray. Reserve! If using a standard pie pan or dish (9-inch), cut the recipe in half (ingredients) because the pie dish is not as deep as a springform pan. The baking time will be the same!
- In a separate bowl, mix together the cookie crumbs, sugar, and melted butter. Press onto the bottom of the prepared pan, as well as up the sides (to a height of 1 inch or 2.5 cm).
- Bake for approximately 10 minutes or until set. Remove from oven, place on wire rack and let cool down while the filling is being made.
- For the filling: In an electric mixer with the whisk attachment, beat the egg yolks and the lemon zest at high speed until fluffy, about 5 minutes.
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